This Kaddu Ki Sabzi is also known as khatta meetha kaddu. It is my family’s favourite no onion, no garlic, gluten-free, vegan sabzi recipe. Be sure to watch the video!
What is khatta meetha kaddu?
The khatta meetha kaddu is a popular pumpkin sabzi recipe across North India. It is a sattvic style Indian sabji mainly prepared for festive feasts or with a traditional meal of aloo ki sabzi, poori, and raita.
In Northern India, it is popularly known as pethe ki sabzi or Bhandara style kaddu ki sabzi.
The combination of sweet, spicy, and savoury flavours makes this pumpkin sabzi unique.
The heat of red chillies and the warmth of spices are balanced by the sourness of mango powder and the sweetness of sugar. ‘Khatta’ is the Hindi term for sour, and ‘meetha’ is for sweetness. Hence this pumpkin sabzi got its name because of its sour and sweet flavors.
More Reasons to LOVE Kaddu Ki Sabzi
- sattvic style (no onion/garlic/tomato/ginger)
- mildly spicy (perfect for kids)
- perfect for a packed meal
- vegan and vegetarian
- one-pot dish
- easy to digest
The Right Pumpkin For Sabzi
A green skin pumpkin with deep yellow pulp makes this pumpkin sabzi perfectly. Or you can pick any other ripe and yellow variety of pumpkin.
The yellow pumpkin has a natural sweetness, and with the addition of sugar, it caramelizes perfectly.
The pumpkin has to be tender and fully ripe, so it does not take too long to cook. Usually, the yellow pumpkin takes less time to cook than other varieties.
Other Ingredients For Sabzi
Apart from picking the right pumpkin, you need a few basic Indian pantry staples to make this pumpkin sabzi.
- Mustard Oil: For its pungent taste and aroma. You can use ghee as well instead of mustard oil.
- Tempering (Tadka): Mustard Seeds, Cumin Seeds, Fennel Seeds, Fenugreek Seeds, Asafoetida, and Dry Red Chilies
- Spices: Red Chili Powder, Turmeric Powder, Coriander Powder, Salt
- Sugar: I use jaggery powder for the nutty taste and sweetness. You can substitute it with granulated white sugar or brown sugar.
- Sourness: I use dry mango powder for the sour flavour. If that is not available, use tamarind paste or extract. Avoid using lemon juice as it does not blend with the flavours of this sabzi recipe.
- Additional Ingredients: Dried Fenugreek Leaves (kasuri methi) give the sabzi a subtle aroma and warmth. Fresh coriander leaves to garnish.
How To Make Pumpkin Sabzi
Step 1) In a heavy bottom pan, heat oil till it starts smoking. Add tadka (cumin, mustard seeds, fennel, fenugreek, asafoetida, and red chillies). Fry till the seeds start spluttering.
Step 2) Add pumpkin along with the salt and spices. Stir to combine.
Step 3) Cover and cook the pumpkin over low heat for 20 – 25 minutes or until tender. Stir occasionally in between.
Step 4) Once the pumpkin turns soft, add mango powder, sugar, and Kasuri methi. Stir to combine. Let the pumpkin pieces caramelize over low heat for 5 – 10 minutes. Stir occasionally in between.
Watch Kaddu Ki Sabz Video
Even without curry, the khatta meetha kaddu tastes delicious with simple palak puri or paratha.
You can store this kaddu ki sabzi in the refrigerator for 1 week. Reheat in a microwave or over the stovetop in a pan.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Bhandara Style Kaddu Ki Sabzi Recipe
- Heavy Bottom Kadhai
- 500 gram yellow pumpkin, peeled and cut into cubes
- ¼ cup mustard oil
- 1 tablespoon mustard seeds (rai)
- 1 tablespoon cumin seeds (jeera)
- 1 teaspoon fennel seeds (saunf)
- ¼ teaspoon asafoetida (hing)
- ½ teaspoon fenugreek seeds (methi dana)
- 4 dry red chilies, broken into halves
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder (dhaniya powder)
- Salt to taste
- ⅛ cup water
- ¼ cup jaggery powder or white granulated sugar
- 1 tablespoon dried mango powder (amchur)
- 1 tablespoon kasuri methi (dry fenugreek leaves)
- 2 tablespoon fresh coriander, chopped
- In a heavy bottom pan, heat mustard oil. Once the oil starts smoking, add cumin seeds, mustard seeds, fennel seeds, methi dana, asafoetida, and dry red chilli. Fry till seeds start spluttering.
- Add pumpkin along with the salt, turmeric powder, red chilli powder, coriander powder, and salt. Stir to combine.
- Cover and cook the pumpkin cubes over low heat for 20 – 25 minutes or till pumpkin is tender. Stir occasionally in between.
- Once the pumpkin turns soft, add jaggery powder, mango powder, and kasuri methi. Stir to combine.
- Let the pumpkin pieces cook over low heat for next 5 minutes. Stir occasionally in between.
- Serve Kaddu Ki Sabzi warm with poori.
- For making kaddu ki sabzi, cut or dice the pumpkin into chunky squares.
- Always add sugar and mango powder after the pumpkin is tender or almost cooked. Adding them before might increase the cooking time.
- Add sugar and mango powder once pumpkin is cooked.
- Once the sabzi is ready, you can slightly mash it using the back of a ladle or spoon.